Homemade Amaretto Almond Liqueur

photo by Debber photo by Debber
photo by Debber
Ready In:
1 bottle


  • 1 cup light Karo syrup
  • 1 cup sugar
  • 2 cups vodka
  • 1 teaspoon vanilla
  • 1 - 1 12 tablespoon almond extract
  • 12 cup whole almond


  • Place the Karo syrup and sugar in a saucepan and dissolve together over medium heat until well combined.
  • Cool about 15 minutes.
  • Add the rest of the ingredients, stirring well.
  • Pour into a jar or bottle and let sit for about 2 weeks in a dark spot until well blended.

Questions & Replies

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  1. Pizza Fetish
    This came out great. i gave it out as Christmas gifts and everyone loved it. Thanks so much. I used light and dark syrup and it came out good either way.
  2. Debber
    I'm giving this four-stars because it's SO easy, but am seriously BUMMED because I have to wait two (long) weeks to try it! :-) I think I'll live! I used slivered almonds (it's what I have in the cupboard), and am thinking when the "juice" is gone, I'll dry the almonds and have something very delicious to either munch on OR chop and add to something else--cookies, cake, salad. Hmmm! I had to use a bit of dark Karo (ran out of light), but don't think that should affect the liqueur -- other than maybe a richer flavor. I'll let you know IN TWO WEEKS!!!


I live on the beautiful Central Coast of California. I am a 46 year old single mom and student (I got my AA degree in business management May 05). I used to love to cook and try new recipes that is until my kids got to the point of...YUCK! I'm not eating that! Thank goodness they are growing up and willing to try new things now, so I am once again trying out new recipes. I love to collect recipes and Recipezaar has made it so easy and paper free!!! (*cringes* and thinks of the drawers full little pieces of paper with recipes on them) My favorite cookbook is my mom's old (1930's) Better Homes and Gardens Cookbook. Followed closely by the "______ the Beautiful" series, of which California the Beautiful (of course) is tops on that list.
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